1 day ago · The more bread I bake, the more I believe a couple of key factors to getting ears are: 1) the dough exhibiting sufficient oven spring, in conjunction with 2) a ...

2 days ago · Good oven spring leads to bread with open interiors and thin crusts. But, lacking a score — a weak spot on the loaf's exterior that guides the opening process — ...

4 days ago · Fresh! ❤️ 100% white spelt flour 72-73% hidratation 21 % active sourdough starter. Salt. BF: 6 hours. Lamination :1. Coil: 3. CR: 9 hours on 5 C degrees

4 days ago · After 12 hours, take it out, feed it again with 30 grams of flour and 30 grams of water, stir, and return it to the oven for another 12 hours. 6. The next day, ...

4 days ago · I learned that stretching it out as flat and thin as possible before shaping and then folding it back up (laminating it) works wonders for my dough strength and ...

6 days ago · You're not alone! Here are my essential tips for a better oven spring: 1️⃣ Use High-Protein Flour: Opt for bread flour with at least 12.5% protein for optimal ...

3 days ago · flat with very little oven spring. Stretch and folds, coil folds, extra stretch and folds, adding a little high gluten flour... experimenting like crazy ...

1 day ago · Do you prefer distilled, purified or spring water? I'm comparing them all and sharing my favorite! #water #hydration #h2o #healthtips #healthytips # ...

6 days ago · Oven Spring: Oven spring is the final burst of rise that occurs when the cake batter is first exposed to high heat in the oven. The lack of gluten structure ...